Bring 3 cups water to a boil and add soya chunks and leave them in hot water till they soften. Discard the water and squeeze off excess from the soya chunks. Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
Add oil to a pan, add mustard cumin when they begin to splutter add hing, and curry leaves, onions and green chilies. Fry till the onions turn golden.
While the onions fry, grind the tomatoes and coconut.
Add ginger garlic paste and fry till the raw smell ebbs.
Now add the grinded tomatoes and coconut. Fry till it begins to leave the sides of the pan.
Add red chili powder, garam masala, coriander powder, soya chunks and salt.
Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.
Pour water just enough to make a thick gravy.
Bring the water to a boil and cover and cook on a low flame for about 5 to 8 minutes, till soya chunks are cooked well.